Tuesday, November 27, 2007

Amazing Afghani Chicken Recipe


  1. 2 tbsp Lime Juice.
  2. 2 tbsp Ginger Paste.
  3. 2 tbsp Garlic Paste.
  4. 1/2 cup Fresh Cream.
  5. 1/2 cup Cashew Nut Paste. You can prepare it easily by soaking 100 gms of Cashew overnight in a bowl and grinding them in a food processor.
  6. 1 tbsp freshly ground Green Cardamom (Secret Ingredient).
  7. 1/2 cup Salad oil. Any cooking vegetable oil like Olive, Canola, Sunflower etc would do.


  1. Mix all the ingredients in a large bowl to prepare the marinade. Add salt and black pepper to taste.
  2. Make several deep slits over the chicken. Rub the marination on the chicken and into the slits.
  3. Refrigerate for 2 hours.
  4. Preheat the oven to 300 - 400 degrees and cook for about 25 minutes turning the chicken halfway through the cooking.


Extending the marination time will greatly improve the taste and tenderness of the chicken. The Cardamom acts as a preserving agent. Just ensure the chicken is refrigerated and the marination time does not go beyond 10 - 12 hours. Donot deep freeze the chicken during marination. Yougurt can also be used in place of fresh cream but it would give a sour taste to the chicken.